| | Directions | | Rub pork with mustard. Combine paprika, cumin, brown sugar, chili powder, granulated onion, black pepper, ground coriander, granulated garlic, kosher salt, oregano and black pepper. Rub spice mixture onto pork. Place pork shoulder on smoker (or oven or grill). Set at 225° for 4 to 5 hours or until internal temperature is 190° and the bone moves freely. Remove pork and wrap in tin foil; let rest for up to 1 hour. Unwrap and shred with forks or your fingers. Serves 6 to 8. |
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| Ingredients | | - |  | 4 pounds bone-in pork shoulder roast |
| - | | 2 tablespoons yellow mustard |
| - | | 2 tablespoons paprika |
| - | | 1 tablespoon Cumin |
| - | | 1 tablespoon brown sugar |
| - | | 1 tablespoon Chili Powder |
| - | | 1/4 teaspoon granulated onion |
| - | | 1 tablespoon black pepper |
| - | | 1/4 teaspoon ground coriander |
| - | | 1/4 teaspoon granulated garlic |
| - | | 1/4 teaspoon oregano |
| - | | 1/4 teaspoon dry mustard |
| - | | 1 tablespoon kosher salt |
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